The Pioneer Woman Tasty Kitchen
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Blackberry Upside Down Cake

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Level: Intermediate

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Description

Not your typical upside down cake!

Ingredients

  • 6 Tablespoons Unsalted Butter, Softened
  • ¾ cups Firmly Packed Brown Sugar
  • 8 ounces, weight Frozen Blackberries (or Any Kind Of Frozen Fruit)
  • ½ cups Unsalted Butter, Softened
  • ¾ cups Granulated White Sugar
  • 1 teaspoon Vanilla Extract
  • 2 whole Large Eggs
  • 1-½ cup All-purpose Flour
  • ¼ teaspoons Salt
  • 2 teaspoons Baking Powder
  • ¾ cups Milk

Preparation

Preheat oven to 350 F. Spray a 9 inch round cake pan with non-stick cooking spray. Line the bottom of the pan with parchment or wax paper, spray again.

Into a small saucepan over medium heat, add 6 tablespoons of butter and the brown sugar. Once melted and combined, pour into the prepared cake pan. Top with blackberries (or whatever fruit you prefer.)

In a large mixing bowl, mix 1/2 cup butter with white sugar until combined and fluffy. Add vanilla and eggs. Beat until blended. Set aside.

In a medium sized bowl blend flour with salt and baking powder. Gradually add flour mixture to the egg mixture, alternating with the milk. Mix until combined.

Spoon dough mixture over berries. Bake 45-50 minutes until set in the center. Remove pan from the oven. Let it cool in the pan for 10 minutes. Loosen edges of cake from the pan with a sharp knife. Invert the platter of your choice on top of the cake (still in the pan). Use hot pads or a towel to grab the platter and cake pan and quickly flip the cake over and and set it on the counter. Carefully remove the cake pan. Enjoy!

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